Vegetarian Mustard Greens

Name: Vegetarian Mustard Greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 Tbsp olive oil; 1 yellow onion; 2 cloves garlic; 2 cups vegetable broth*; 1 lb. fresh mustard greens, stemmed and cut; 1/2 Tbsp smoked paprika; 1/2 Tbsp sugar; freshly cracked pepper; 1 pinch crushed red pepper (optional)

User Reviews

4.7

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
6073 kcal
Course
Side Dish
Cuisine
Vegetarian, Vegan, gluten-free

Vegetarian Mustard Greens

Nancy Wheeler

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Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor.

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Ingredients

Servings

1 Tbsp olive oil $0.16
1 yellow onion $0.37
2 cloves garlic $0.16
2 cups vegetable broth* $0.26
1 lb. fresh mustard greens, stemmed and cut $2.99
1/2 Tbsp smoked paprika $0.15
1/2 Tbsp sugar $0.02
freshly cracked pepper $0.05
1 pinch crushed red pepper (optional) $0.05

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Instructions

If your mustard greens did not come pre-cut and with stems removed, run a sharp knife down the center of each leaf to remove the woody stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.
Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about 5 minutes). Add the vegetable broth and heat until steaming.
Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they're all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.
Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind.